1/4 c. butter, melted
3 c. angel flake coconut
2 2/3 c. cold milk
1 pkg. vanilla instant pudding mix
1 1/2 c. Cool Whip

Combine butter and 2 cups of the coconut. Press evenly into ungreased 9 inch pan. Bake at 300 degrees for 20 to 30 minutes or until golden brown; cool. Prepare pie filling mix as directed and pour into shell. Sprinkle with remaining coconut (pecans or cherries).